Chicken Fricassee With Dumplings Recipe

Name: Chicken Fricassee With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bay leaf; 9 whole peppercorns; 4 whole cloves; 1/3 cup all-purpose flour; 1-1/2 teaspoons salt; 1 teaspoon dried marjoram; 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 to 4 tablespoons butter; 6 large carrots, cut into 1-inch pieces; 1-1/2 cups chopped onions; 2 celery ribs, cut into 1-inch pieces; 1 can (14-1/2 ounces) chicken broth; 1 cup water; 1-1/2 cups biscuit/baking mix; 2 tablespoons minced chives; 1 egg, lightly beaten; 1/4 cup milk; 2 tablespoons all-purpose flour; 1/2 cup half-and-half cream

Servings: persons

1 bay leaf
9 whole peppercorns
4 whole cloves
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon dried marjoram
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 to 4 tablespoons butter
6 large carrots, cut into 1-inch pieces
1-1/2 cups chopped onions
2 celery ribs, cut into 1-inch pieces
1 can (14-1/2 ounces) chicken broth
1 cup water
1-1/2 cups biscuit/baking mix
2 tablespoons minced chives
1 egg, lightly beaten
1/4 cup milk
2 tablespoons all-purpose flour
1/2 cup half-and-half cream

1
Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat.
2
In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown.
3
Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag.
4
For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean.
5
Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 bay leaf, 9 whole peppercorns, 4 whole cloves, 1/3 cup all-purpose flour, and more.

Yes, Chicken Fricassee With Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fricassee With Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions